Pumpkin Oat Pancakes
Blender pancakes made from oats, pumpkin puree, eggs, milk, and warm spices, served with Greek yogurt and dark chocolate.
By Jobri Fitness · Published September 2, 2026
- Servings
2
- Prep time
- 10 min
- Cook time
- 20 min
- Total time
- 30 min
Nutrition per serving
Per serving (half of the pancakes with the yogurt and chocolate topping), calculated from the listed ingredient quantities
- Calories
- 617 kcal
- Protein
- 26.4 g
- Carbohydrates
- 73.7 g
- Fat
- 24.7 g
- Fiber
- 12.1 g
Ingredients
130 g
old-fashioned oats
2 tsp
9.2 g
baking powder
1 tsp
2.6 g
ground cinnamon
1/2 tsp
1.1 g
ground nutmeg
1/2 tsp
0.95 g
ground allspice
1/2 tsp
0.9 g
ground ginger
1/4 tsp
1.5 g
salt
240 g
pumpkin puree
2
100 g
eggs
180 ml
whole milk
2 tsp
8.4 g
vanilla extract
1 tbsp
20 g
maple syrup
1 tbsp
13.5 g
olive oil (for the pan)
100 g
whole Greek yogurt (to serve)
15 g
dark chocolate (60 to 69 percent, chopped, to serve)
Equipment
- Blender
- Nonstick skillet
- Spatula
- Measuring spoons
- Kitchen scale
Instructions
Blend the dry base
Add the oats, baking powder, cinnamon, nutmeg, allspice, ginger, and salt to the blender. Pulse, then run it for about 30 seconds until the oats look like a fine flour.
Add the wet ingredients
Add the pumpkin puree, eggs, milk, vanilla, and maple syrup. Blend just until smooth, scraping the sides down once. Stop as soon as there are no dry pockets left.
Heat the pan
Warm a nonstick skillet over medium-low heat and brush it with the olive oil. The pan is ready when a drop of batter sizzles quietly rather than sharply.
Cook the pancakes
Spoon batter into the pan to form small pancakes, leaving space between them, and keep them an even thickness. Cook until the tops look dull and bubbles appear at the edges, then flip and cook the second side until golden.
Serve
Repeat with the rest of the batter, keeping the finished pancakes warm. Stack them, spoon the Greek yogurt on top, and scatter the chopped dark chocolate over.
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Storage
Refrigerate leftover pancakes in a covered container within two hours and use them within three to four days. They also freeze well stacked with parchment between them and reheat straight from frozen.
Allergens
Contains egg and milk (milk, Greek yogurt), Oats are gluten free only if the packet says so, and dark chocolate may contain milk and soy, Check packaged ingredient labels for allergen and cross-contact information
Pancakes at a glance
This makes two servings in 30 minutes. Each serving provides 617 calories, 26.4 g protein, 73.7 g carbohydrates, 24.7 g fat, and 12.1 g fiber, calculated from the listed ingredient quantities, and includes the yogurt, dark chocolate, and syrup served on top.
The 12 g of fiber per serving comes mostly from the oats and the pumpkin, which is unusually high for pancakes and is a large part of why they keep you full.
There is no wheat flour in the batter, but oats are only gluten free if the packet says so. Use certified gluten-free oats if that matters to you.
Blending the batter
Blend the oats and spices on their own first. Oats need a good 30 seconds to break down into something flour-like, and adding the wet ingredients too early leaves you with visible flakes.
Once the wet ingredients go in, blend just until smooth. The batter thickens noticeably as it sits because the oats keep absorbing liquid, so if you leave it standing while the pan heats, expect to add a splash of milk before cooking.
Cooking them
Keep the pan at medium-low. Oat batter browns faster than a wheat batter and the inside needs longer to set, so a hot pan gives you dark pancakes that are still raw in the middle. Wait until bubbles appear at the edges and the top looks dull before flipping.
Serving and storage
Serve them warm with the Greek yogurt, chopped dark chocolate, and a little maple syrup. Refrigerate leftover pancakes within two hours and use them within three to four days, or freeze them flat with parchment between each one and reheat straight from frozen in a toaster.